A brilliant, golden, and meltingly soft little Brazilian flan, quindim marries the richness of egg yolks with the sweetness of coconut. Its lustrous surface and slightly granular base make it a simple, elegant, and highly indulgent dessert.
Ingredients
- 8 pieces egg yolks
- 160 g granulated sugar
- 80 g unsweetened grated coconut
- 100 ml coconut milk
- 30 g melted unsalted butter
- 20 g unsalted butter for the molds
- 20 g granulated sugar for the molds
- 1 pinch fine salt
- 1 l hot water
Method
- Generously butter the molds, dust them with sugar, then tap them to get a fine, even, and glossy layer that will help with unmolding.
- Mix the grated coconut with the coconut milk and let it hydrate until it becomes soft and very moist.
- Pass the egg yolks through a sieve without pressing too hard, to remove the membranes and obtain a smooth cream without too strong an egg flavor.
- Gently whisk the sieved yolks with the sugar, melted butter, and salt, just until the mixture is homogeneous and satiny, without letting it foam.
- Fold the hydrated coconut into the mixture, then let it rest briefly until any bubbles rise to the top and the texture appears denser.
- Pour into the prepared molds, place them in a baking dish, then pour hot water around them for a gentle water bath cooking.
- Bake in a moderate oven until the edges are set, the center is still slightly jiggly, and the surface is beautifully golden and glossy.
- Let them cool slightly in the molds, then run a thin blade around the edges and unmold when the flan detaches easily and holds its shape.
- Serve chilled or at room temperature, with the glossy side up and a meltingly soft texture under the spoon.
Nutrition
Per serving
- Energy
- 588.1 kcal
- Protein
- 14.59 g
- Carbohydrate
- 50.11 g
- Fat
- 37.93 g
- Fibre
- 3.34 g
- Calcium
- 10.11 mg
- Iron
- 1.34 mg
- Magnesium
- 18.71 mg
